PARK AVE KITCHEN BY DAVID BURKE — Restaurant in New York

I had probably the most disappointing restaurant experience I've ever had here. We've been to David Burke restaurants a number of times in the past and have enjoyed them. If I were him, I would be embarassed by the failures here.

To be fair, the restaurant comped my problematic dishes and gave us free dessert which is appreciated. But there were so many issues. Folks can check my reviews and you'll see I rarely complain. Before today, I have never sent back any food in my life.

First, our table was not ready despite a pretty empty restaurant and us having a reservation. We were 10 minutes early so that's fine. But I think it does show the care and attention to detail of the restaurant.

We came for Sunday brunch during restaurant week and had intended to order off that menu. As you can see from the online screenshot, it says that is available for brunch. We also called in 2 days before to confirm and were told that the restaurant week menu is available for Sunday brunch. However, when we got there we were told it was not available.

We stayed and tried the regular brunch menu. The food took quite a while but looked good and the portions were nice too. I had the chicken and waffles which was okay at first. Kind of soggy. But then I took a bite out of the chicken breast and it was cold. Not the kind of cold because the dish has been sitting a while, but cold as in this was likely something pre-made and not heated up. It was like when you microwave a frozen meal and it didn't heat all the way through. This isn't a chain restaurant. I expected the food to be freshly made but it obviously was not. The other dish with issues was a rock shrimp salad my father in law got. After eating most of it, he realized he hadn't eaten any shrimp. My wife did say her steak and eggs was really good and my son enjoyed his burger.

I normally would just forget it and chalk it up to a bad experience, but two out of five dishes with major issues was too much so I let the waiter know. The restaurant comped the dishes so they did handle that well.

I declined the offer for a replacement, but decided to accept dessert when that was offered. We ordered the cheesecake lollipop. After a while the water came back and said they ran out of that. Considering this is a David Burke specialty, I would have expected they would have ample supply of it, but my expectations were apparently too high for many things here. Instead they gave us a couple of free desserts - macaroons and a creme brulee. I asked if the macaroons had nuts and the waiter could not tell us. He said they are made elsewhere (apparently like the cold chicken I had).

Finally, my wife was getting thirsty and realized our water had not been refilled at all during the whole meal. We decided to just walk home and drink lest there be more issues.

As you can see, the restaurant had very few tables so this is not an issue with being too busy.

This restaurant apparently opened recently. As I said earlier, we've enjoyed other David Burke places and we're excited to try this. But this restaurant is not ready...

Ambiance (5/5): The whole dining floor was bustling! Expect it to be fairly loud but not loud that you can't hear one another. Service (5/5): We were welcomed as soon as we arrived and seated immediately to our reservation time. My partner ordered a diet coke and when a second one came around, he gave it us anyways! I thought the service was very attentive throughout. Someone (perhaps management) also came to check in later in our meal. We came for the NYC Restaurant Week $60 dinner menu. Every single item that we ordered was a 5/5. Gruyere Popover: holy cow don't miss out on the bread option! They are so soft and tasted ravishing on its own but with butter was even better. The corn bread was a nice edition but I didn't have much of it. Clothesline Bacon: The presentation is superb with someone coming out with a blowtorch and getting the herby-charred flavors infused. The bacon was thick, juicy, and delicious. Salmon Bites: The rice was crispy and the flavors were all very integrated with the spicy salmon and the eel sauce. I loved it! Bison short ribs: Wow the meat just fell off the bone. It must have been slow-cooked in a delicious sauce because every bite was soaked in rich, umami flavor. The bed of corn polenta soaked up all the sauce. Although the roasted veggies seemed to be decorative, they too were charred with a unique flavor to them. Afoggato - perfect Crème brûlée - not too sweet, wonderful texture This is actually my second time at a David Burke restaurant and thoroughly enjoyed the food there too. For anyone who likes it here, definitely check out David Burke Tavern on 62 in UES! I'm definitely dining here again and joined their...

Park Avenue Kitchen by David Burke located in Manhattan, NY, just about a 10 min walk from Grand Central Station was the perfect location for a brunch to celebrate a special occasion such as a graduation!

My family and I flew in from out of town to celebrate an accomplishment and Park Avenue Kitchen was the place to be!! It was very affordable compared to other surrounding establishments! The customer service was excellent from the very beginning with the young male server (wished I remembered his name) who provided excellent recommendations and answered all of our questions.

To start off our lunch, we decided to order the Bread service, Naked Oysters, Lobster Dumplings, and the Tuna & Salmon Tartare. All appetizers were delicious with fan favorite of the tuna and salmon tartare and the fresh oysters.

For mains, we decided to go with the Steak & Eggs and the Burrata and Corn Ravioli Cacio y Pepe. The steak & eggs consisted of a filet mignon, scrambled eggs, stuffed career pop over, with homemade fries. The filet mignon was cooked to my liking, very tender, and overall the dish was very flavorful!

The Burrata and Corn Ravioli Cacio y Pepe had an explosion of flavors with corn, morels, fava beans, roasted tomato, basil, pistachio pesto, and more!!

Overall, we had a wonderful time and we couldn’t be more pleased with @parkavekitchenbydb (IG) We highly recommend passing by and trying out one (or multiple 😉) of their...